Since early August I have been been busy picking berries as they ripen in the wild and preserving them in jams and jellies. I love making preserves! I love the process of turning berries into little jars of sunshine, the satisfaction of a cupboard filled with preserves and the way the entire house smells like pie when the jams and jellies are cooking. I also love giving these jewels away as gifts as it is rare to enjoy wild berry preserves unless your lucky enough to find them at the farmers market or you pick and preserve them yourself.
Above is this year’s gooseberry jam. Click here for the recipe.
Here is this year’s rosehip jelly. One batch set beautifully and the other did not. I will simply label the watery one as ‘rosehip syrup’ and use it for pancakes and waffles. Click here for the recipe.
This raspberry jam is not from wild berries but from fruit from a dear friend’s backyard. Click here for the recipe.
Here is some high bush cranberry jelly in progress and below is the final jellies, just in time to serve with Thanksgiving turkey. Click here for the recipe.